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    That's ale in Texas

    It's National Drink Beer Day, here's to doing it seriously: The 25 highestalcohol content beers

    Caroline Gallay
    Sep 28, 2011 | 6:19 pm

    The Daily Beast has released another of its ubiquitous lists — this time in honor of National Drink Beer Day (that's today) and showcasing the 25 most ale-coholic beers around (see what I did there? Because in Texas we call anything with a 4 percent or greater ABV an ale? No?)

    Anyway, it's nothing too exciting for Houstonians since not a single Texas brewery makes the list.

    For once at least, the methodology was straightforward — how much alcohol is brewed into each ounce. Every beer included was brewed in the United States, and while seasonals were fair game, limited runs were not.

    Although some of our European counterparts put us to shame, as with Scottish microbrewer BrewDog's 41-percent Sink the Bismarck!, The Daily Beast identified 25 American brews that'll get you good and drunk at home. They're listed below in order of their most-alcoholic glory:

    No. 1 - DuClaw Brewing Co.'s Colossus, 21 percent
    No. 2 - Boston Beer Co.'s Sam Adams Millennium, 20 percent
    No. 3 - Tied between Dogfish Head's 120 Minute IPA, 15 to 20 percent; and Dogfish Head's World Wide Stout, 15 to 20 percent
    No. 5 - Bristol Brewing Company's XXX Warlock, 18.4 percent
    No. 6 - Boston Beer Co.'s Sam Adams Triple Bock, 18 percent
    No. 7 - Dogfish Head's Fort, 18 percent
    No. 8 - Voodoo Brewery's Black Magick, 15.5 percent
    No. 9 - Avery Brewing Co.'s Mephistopheles' Stout, 15.1 percent
    No. 10 - Avery Brewing Co.'s The Beast, 14.9 percent
    No. 11 - DuClaw Brewing Co.'s Repent, 14.6 percent
    No. 12 - Avery Brewing Co.'s Samael's Oak-Aged Ale, 14.5 percent
    No. 13 - Roots Brewing Co.'s Epic Ale, 14 percent
    No. 14 - Voodoo Brewery's Big Black Voodoo Daddy, 12.5 percent
    No. 15 - Tied between Founders Brewing Company's Devil Dancer, 12 percent; Dogfish Head's Palo Santo Marron, 12 percent; and Stone Brewing Co.'s Stone Old Guardian Barley Wine. 12 percent
    No. 18 - Weyerbacher's Tiny, 11.8 percent
    No. 19 - Brooklyn Brewery's Black Ops, 11.6 percent
    No. 20 - Tied between Hair of the Dog's Doggie Claws, 11.5 percent; and Flying Dog's Double Dog, 11.5 percent
    No. 22 - Tied between Founders Brewing Company's KBS, 11.2 percent; and Stone Brewing Co.'s Double Bastard Ale, 11.2 percent
    No. 24 - Weyerbacher's Blithering Idiot, 11.1 percent
    No. 25 - Grand Lake Brewing Company's Super Chicken, 11 percent

    (For any beer geeks that are wondering, Samuel Adams Utopias — at 27 percent alcohol by volume— only comes in 2 oz. servings, so was disqualified from the running.)

    Every beer on the list is available in bottle or draft form, so they should be easy enough to access — providing you can get 'em into the state.

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    What's Eric Eating Episodes 523 and 524

    Acclaimed Austin duo dish on their wine-obsessed neighborhood restaurant

    CultureMap Staff
    Jan 16, 2026 | 1:08 pm
    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel
    Photo by Mackenzie Smith Kelly
    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

    On this week’s episode of “What’s Eric Eating,” chef Tracy Malechek-Ezekiel and beverage director Arjav Ezekiel join CultureMap Houston editor Eric Sandler to discuss their Austin restaurant Birdie’s.



    Widely considered one of Austin’s top restaurants, Birdie’s has earned local, regional, and national acclaim, including a place of the 2025 Time100 Next list, Food & Wine magazine’s 2023 Restaurant of the Year, and a 2025 James Beard Award for Outstanding Professional in Beverage Service to Ezekiel. In a 2024 column, James Beard Award winner Chris Shepherd recommended that Houstonians visit Birdie’s the next time they’re in Austin.

    Sandler’s conversation with the duo begins with a little bit about how they met while working together in New York and their decision to move to Austin. From there, it turns to Birdie’s counter service model that’s unusual for a restaurant of its quality. Sandler asks whether not offering traditional table service has lowered the restaurant’s profits.

    “It’s the opposite. Because we have a leaner labor force in the dining room, our margins are probably double what they would be if we were a traditional restaurant,” Ezekiel explains. “What we’re able to do is take a portion of that margin and invest it back into our team. We talk about ‘Conscious Capitalism’ a lot. That extra margin pays for paid family leave that we offer to everybody on our team, the month of paid and planned vacation every year, the subsidized health insurance, the subsidized mental therapy we offer. We needed to find more change under the cushions, so we could invest it back into our team.”

    Initially, Birdie’s opened with an a la carte menu. In 2025, it switched to a prix fixe format that offers diners six courses for $80. The switch means the restaurant serves fewer diners per night, which has shortened the wait to order from up to an hour to 20 minutes or less. Chef Malechek-Ezekiel explains that this change has also expanded the range of dishes she’s able to serve and broadened the techniques she uses to create them.

    “We can cook fish confit. We can use the Japanese robata grill to cook on charcoal. We can hot smoke fish to order. Now, I feel like, wow, look what we can do now. Before, we had the skills, but we couldn’t physically do it with how tiny our space is.”

    Listen to the full episode to hear more about how Birdie’s guides diners through its wine list, which of the monthly prix fixe menus has been the most successful, and the couple’s thoughts on potentially opening a new restaurant.



    In this week’s other episode, Craft Pita chef-owner Raffi Nasr joins Sandler to discuss some recent news in the world of Houston restaurants. Their topics include Tex-Mex restaurant Superica transforming into a casual steakhouse; the imminent opening of delivery-focused Shredders Pizza; and a change in operations at Weights + Measures.

    In the restaurant of the week segment, Nasr and Sandler describe their recent meal at Oru, a new sushi restaurant in the Heights from the team behind Michelin-recognized omakase counter Neo and Upper Kirby hand roll concept Kira. Listen to hear their favorite dishes as well as Sandler’s quibbles with a couple of aspects of the experience.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

    Birdie's Arjav Ezekiel Tracy Malechek-Ezekiel

    Photo by Mackenzie Smith Kelly

    Birdie's owners Arjav Ezekiel and chef Tracy Malechek-Ezekiel are this week's guests.

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